CN1650749A

CN1650749A - Production technology of edible fungus wine pickled instant food

Info

Publication number: CN1650749A
Application number: CNA2005102001813A
Authority: CN
Inventors: 周诗连
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-03-25
Filing date: 2005-03-25
Publication date: 2005-08-10
Anticipated expiration: 2025-03-25
Also published as: CN100372479C

Abstract

An instant edible fungus food pickled with brewer's grains is prepared from the edible funguses through removing setulae, washing, heating in boiling water for 15-30 min or baking for 20-50 min, mixing it with brewer's grains and edible salt, stirring, pickling for at least 15 days, washing, adding flavouring, sterilizing and vacuum packing.

Description

The production technology of edible fungus wine pickled instant food

Technical field

The present invention relates to a kind of production technology of edible fungus wine pickled instant food.

Technical background

Edible mushroom contains the nutritional labeling of multiple needed by human, except that containing rich in protein, amino acid, vitamin, mineral matter and trace element, also contain nutriments such as the polysaccharide that strengthens immune function of human body, accounting, ribose, and edible mushroom delicious flavour, unique flavor, especially as high-quality dietary fiber, low fat, food low in calories, accepted by people.It is found that in recent years the dietary fiber that is rich in the edible mushroom has the effect that promotes enterogastric peristalsis, it can quicken the drainage of swill and noxious material, effectively prevents the generation of diseases such as obesity, colon cancer, digestive system cancer, atonic constipation, hemorrhoid.Therefore, the long-term edible edible mushroom that comprises wild bacterium, artificial bacterium, very useful to health.It is seasonal strong that edible mushroom belongs to, the food of fresh-keeping difficulty at present, mainly contains following several to the processing method of edible mushroom: with existing drying processing method, can only obtain having lost bright bacterium form, local flavor, color and luster and tissue morphology, and the dried product that can not directly eat; Adopt the fried edible fungus of normal pressure that though directly consumption can be arranged preferably, defective such as have that local flavor is not good enough, color and luster is bad and form is undesirable, and also the too high meeting of oil content causes people's sitophobia psychology and sensation.Therefore, be necessary prior art is improved, to meet the need of market.

Summary of the invention

The object of the present invention is to provide a kind ofly can keep edible mushroom intrinsic unique mouthfeel and nutritional labeling, be added into the production technology of the edible fungus wine pickled instant food that flavour fragrance and cost are low, technology is simple and easy, easy to use again.

The production technology of edible fungus wine pickled instant food of the present invention, it is characterized in that this technology follows these steps to carry out: (1) cuts pin, cleaning with edible mushroom; (2) edible mushroom after will cleaning places in the pot that completes, and with boiling water blanching 15～30 minutes, is as the criterion with the saturating heart of edible mushroom, or adopts 20～40 ℃ of dewaterers to open big moistureproof window baking 20～50 minutes with the hydrofuge that completes; (3) selecting the vinasse of brewageing red wine for use is cure, and the amount adding salt by 1: 0.5～1.5 mixes to be mixed thoroughly, making poor material; (4) the poor material that will make adds edible mushroom behind the hydrofuge by 1: 3～6 amount, packs into after stirring, rub evenly to salt down in cylinder or the bucket, and dipping is more than 15 days; (5) edible mushroom after will pickling adds 2～5% flavoring again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle; (6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.Wherein, flavoring is one or more in refined salt, monosodium glutamate, chilli powder, head of garlic juice, the ginger powder.

Compared with the prior art, the present invention has the following advantages: the one, adopt the method for adding vinasse, and when keeping edible mushroom intrinsic unique mouthfeel and nutritional labeling, be added into flavour fragrance; The 2nd, technology of the present invention is simple and easy, easy to use, cost is low.

The specific embodiment

Now in conjunction with the embodiments the production technology of edible fungus wine pickled instant food of the present invention is elaborated.

The edible mushroom that embodiment adopts is a pleurotus eryngii, and undertaken by following technology: (1) cuts pin, cleaning with pleurotus eryngii; (2) pleurotus eryngii after will cleaning places in the pot that completes, with boiling water blanching 16 minutes with the hydrofuge that completes; (3) selecting 50 kilograms of vinasse of brewageing red wine for use is cure, adds 50 kilograms salt and mixes and mix thoroughly, making poor material; (4) toward the poor material made, 500 kilograms of the pleurotus eryngiis behind the middle adding hydrofuge, packing into after stirring, rub evenly salts down in cylinder or the bucket, floods 16 days; (5) pleurotus eryngii after will pickling adds 18 kilograms refined salt, monosodium glutamate, chilli powder, head of garlic juice, ginger powder respectively again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle; (6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.

The present invention can keep edible mushroom intrinsic unique mouthfeel and nutritional labeling, is added into flavour fragrance again, and cost is low, technology is simple and easy, easy to use, have bigger application and popularization value.

Claims

1. the production technology of an edible fungus wine pickled instant food is characterized in that this technology follows these steps to carry out:

(1) edible mushroom is cut pin, cleaning;

(2) edible mushroom after will cleaning places in the pot that completes, and with boiling water blanching 15～30 minutes, is as the criterion with the saturating heart of edible mushroom, or adopts 20～40 ℃ of dewaterers to open big moistureproof window baking 20～50 minutes with the hydrofuge that completes;

(3) selecting the vinasse of brewageing red wine for use is cure, and the amount adding salt by 1: 0.5～1.5 mixes to be mixed thoroughly, making poor material;

(4) the poor material that will make adds edible mushroom behind the hydrofuge by 1: 3～6 amount, packs into after stirring, rub evenly to salt down in cylinder or the bucket, and dipping is more than 15 days;

(5) edible mushroom after will pickling adds 2～5% flavoring again with the poor material that the clear water flush away adheres to, and stirs evenly the back sterilization in open kettle;

(6) product after the seasoning is respectively charged in the packaging bag, vacuumizes and get final product.

2. the production technology of edible fungus wine pickled instant food according to claim 1 is characterized in that described flavoring is one or more in refined salt, monosodium glutamate, chilli powder, head of garlic juice, the ginger powder.